Butter-poached lobster with asparagus, spinach and Maltaise sauce


Maltaise sauce is a basic Hollandaise with added blood oranges. The citrus notes go beautifully with fresh greens and seafood.


  • 75g/2½oz unsalted butter
  • 2 lobsters, meat removed from the shells (keep the meat in whole pieces if possible)

For the Maltaise sauce

For the asparagus and spinach

To serve

  • 2 tbsp mixed baby cress (such as baby bull’s blood, red vein sorrel and chervil) or small edible flowers